Pineapple Banana Coconut Muffin

We are in the process of packing up our kitchen for a big move.  Before we packed our last box of kitchen supplies, we made one last trip to muffin paradise… and these pineapple-banana-coconut-muffins were definitely a tropical delight.

But let me first warn you.  I am not a conventional muffins cooking mama. I am a Vitamixing-Direction-Skipping-Mama.  Welcome to Cooking with Angie’s Vitamix lesson 101.  I love making this recipe in my Vitamix because I do not enjoy chunks in my muffins.  If you are a muffin-chunk-lover, you are going to want to use your hand mixer.

First you are going to start with mixing all your wheat flour, baking soda, salt, and cinnamon in a bowl.


Now whip out your Vita-mix.  If you do not have a Vita-mix, you are going to need a separate bowl for the following steps.  Add your egg, sucanat, earth balance, and applesauce.  Blend your sucanat, organic butter/earth balance, and applesauce on medium high until smooth.

Sucanat is a whole cane sugar.  Unprocessed and unrefined, sucanat retains it’s molasses and nutritional content.  Super yum.   If you are unfamiliar with sucanat, it looks something like this:

Add your unsweetened coconut flakes, bananas, and unsweetened pineapple.  Blend again until smooth.  I personally do not enjoy chunks in my muffins, but if you are a chunk lover you will want to do this in an actual hand mixer.

Your going to need that bowel of dry ingredients now.  Slowly add it to your Vitamix.

You may have to use your tamper to help it all blend up nicely.  Pour muffin mixture onto a pre-greased muffin tin and bake at 350 degrees for 22-30 minutes.

Pineapple-Banana-Coconut-Muffin Breakfast Bliss

1 1/2 cups white-wheat flour
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup organic butter or earth balance at room temperature
1/4 cup unsweetened applesauce
1 teaspoon pure vanilla extract
1/3 – 2/3 cups sucanat
1 large all-natural-organic egg
2 large ripe bananas
1/2 cup crushed no-sugar-added pineapple – drained
1/2 cup unsweetened dried coconut

Preheat oven to 350 degrees. Line cupcake/muffin pan with liners and lightly oil with an all-natural-olive-oil spray. In a medium sized bowl, mix together whole-wheat flour, baking soda, cinnamon and salt. Set aside.

In a vitamix or another large bowl, whisk egg, sucanat, earth balance, and applesauce. Mix well. Add vanilla extract. Squish into the bowl bananas and mix. Add pineapple and coconut. Mix well.

Add dry mixture to your wet mixture. Blend on high using your tamper, or mix lightly with mixture if you wish to maintain the chunkiness.  Pour into pre-greased muffin tins and bake for 22-30 minutes.  Enjoy!

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